Spanish Omelet

• Olive oil cooking spray (or 2 teaspoon oil)
• ½ onion sliced thin
• 2 cloves garlic minced
• 1 green pepper sliced thin
• 1 to 2 medium tomatoes
• 2 medium baking potatoes peeled and sliced thin
• 12 egg whites
• 1 teaspoon oregano
• 1 teaspoon chopped rosemary
• black pepper to taste
• 4 tablespoon grated parmesan cheese

1. Generously spray a large nonstick skillet with olive oil cooking spray. Heat over medium-high heat.
2. Sauté the onion and garlic until lightly golden, about 2 or 3 minutes.
3. Add the pepper, tomato and potato. Lightly spray the top with olive oil cooking spray.
4. Cover the pan and cook until potatoes are tender, about 10 minutes, depending on how you sliced them.
5. Stir frequently to keep everything from burning.
6. Add the egg whites and seasonings; scramble and cook until done.
7. Scoop onto plate, dividing in four.
8. Top each quarter with 1 tablespoon parmesan.

This omelet goes well with a tossed salad with a vingerette dressing. 

Makes 4 servings. Serving size: 1 cup

Nutritional analysis per serving:

• Calories 122
• Calories from Fat 16
• Saturated Fat 1g
• Total Fat 2g
• Cholesterol 4mg
• Sodium  264mg
• Total Carbohydrate 13g
• Dietary Fiber 2g
• Protein 14g

Exchanges: 1 veg, 1 bread, 1 lean meat